Spinach Tomato Tortellini
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This spinach and tortellini dish is a great weeknight meal that is ready in just 20 minutes and is filled with flavor!

Tortellini with tomatoes, white beans, & spinach @ RDelicious Kitchen

This recipe was inspired by my boyfriend, Adrian. Adrian and tortellini have long history.
I learned from his mom that he literally would eat it every. single. day. in high school. Tortellini with Prego tomato sauce. When we started dating, that was pretty much the extent of his cooking. Oh, and PBJs. He can make a mean PBJ.

One of our favorite things to do together is cooking. Over the past 3 years, Adrain really stepped up his game in the kitchen. One of my favorite dishes he makes is a southwest quinoa dish. Maybe one of these days, Adrain will make a guest appearance on RDelicious Kitchen!
When you are dating a dietitian, a whole package of tortellini with tomato sauce just doesn’t cut it for a balanced meal. To keep his love of tortellini still on the menu for our dinners, I created a more balanced meal by adding veggies and protein.

Julie & Adrain

Why We Love This Recipe

Quick and easy. You can make this recipe from start to finish in less than 15 minutes. It is perfect for a quick weeknight dinner. What helps make this recipe quicker is the use of canned foods.

Nutritious. Research found that canned fruits and vegetables are nutritionally similar to fresh or frozen and in some cases, even better. For example, canned tomatoes have more lycopene, which is associated with reducing cancer risk and has more B vitamins than fresh tomatoes. Canning also helps make fiber in certain vegetables, like beans, more soluble and therefore more useful to the human body. (source)

Budget Friendly. With the price of groceries on the rise, we love cheap meals!

Ingredients Needed

  • cheese tortellini – fresh or frozen will work because we are cooking it before adding the other ingredients. You can even meat filled raviolis if you would like.
  • olive oil
  • garlic cloves – I love using fresh ingredients, but the cloves can be swapped for garlic powder if that’s what you have on hand.
  • tomatoes – we are using canned, no salt added, the Italian blend. This adds a ton of flavor without having to use extra spices and seasonings.
  • white beans – for a little plant based protein and more fiber.
  • baby spinach leaves
  • fresh basil
  • parmesan cheese – totally optional, but we can’t resist when we have pasta!

How to Make Spinach Tomato Tortellini

Cook the tortellini according to the instructions on the package. Then drain and set aside.

Heat the oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant.

Stir in the white beans and tomatoes, then bring to a boil. Add the spinach and cook until it has wilted.

Add the cooked tortellini to the pan and stir in the basil. Cook until all of the ingredients are warmed through.

Serve and top with grated parmesan cheese!

Tortellini with tomatoes, white beans, & spinach @ RDelicious Kitchen

Tips for Making

  • Don’t overcook the tortellini. It’s so small that it cooks really fast.
  • When adding the garlic, only cook it for about 30 seconds. After that it may burn, which will make the entire dish taste different.
  • If you don’t want to add the beans, you can omit them and follow the same instructions.
  • To make it creamier, stir in a little heavy cream or half and half before adding the spinach.
  • If desired, add protein such as ground beef or turkey or Italian sausage. Simply brown/cook it before anything else. Drain the grease. Then add it back at the end when adding the pasta.
  • Add a kick by sprinkling in a few red pepper flakes.
  • Store leftovers in an airtight container for up to 4 days. We don’t recommend freezing this recipe because the pasta gets somewhat mushy when thawing.

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Tortellini with tomatoes, white beans, & spinach on a white plate

Spinach Tomato Tortellini

  • Author: Julie @ RDelicious Kitchen
  • Cook Time: 14 mins
  • Total Time: 14 mins
  • Yield: 4-6 1x


  • 1 (9 oz) package cheese tortellini
  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 1 (15 oz) can no-salt-added, italian seasoned, diced tomatoes (undrained)
  • 1 (15 oz) can white beans, drained and rinsed
  • 4 cups baby spinach leaves, torn
  • 1/4 cup chopped fresh basil
  • (optional) parmesan cheese


  1. Cook tortellini according to package directions. Drain and set aside.
  2. In a large pan, heat olive oil over medium heat. Add the garlic and cook until fragrant. Add the tomatoes and white beans and bring to a boil. Stir in spinach and cook for another 1-2 minutes, until spinach has wilted.
  3. Add the tortellini to the pan. Add the basil and let everything heat through, about 2-3 minutes, stirring occasionally.
  4. Serve and sprinkle with cheese.

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4 thoughts on “Spinach Tomato Tortellini

  1. Definitely a great recreation of a classic… I try to encourage my husband to get more involved in the kitchen, he is always glad to try a favorite made healthier!

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